Study of the volatile composition of tomato during storage by a combination sampling method coupled with gas chromatography/mass spectrometry

Journal of the Science of Food and Agriculture

Volumn 88, Issue 1, 2008, Pages 116-124

  Zhang, Zhuo Min ^a   Zeng, Dan Dan ^a   Li, Gong Ke ^a  

^a SUN YAT SEN UNIVERSITY   (China)

Author keywords

Chemometric strategy; Combination sampling method; GC MS; Storage; Tomato; Volatile composition

Indexed keywords

LYCOPERSICON ESCULENTUM; LYCOPERSICON ESCULENTUM VAR. CERASIFORME;

EID: 37749014966     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3054     Document Type: Article

References (42)

1. Feng SQ and Zhao YM, The change of fruit and vegetable physiology during postharvest storage, in The Keeping-fresh Techniques and Routine Testing Methods for Fruits and Vegetables, ed. by Feng SQ and Zhao Yu. Chemical Industry Press, Beijing, pp. 1-15 (2001).
2. Igarashi O, The characteristics and change of food components, in Food Chemistry, ed. by Liu JS and Xi YC. Science Press, Beijing, pp. 105-185 (1980).
3. Petró-Turza M, Flavor of tomato and tomato products. Food Res Int 2:309-351 (1986).
4. Krumbein A and Auerswald H, Characterization of aroma volatiles in tomatoes by sensory analyses. Nahrung/Food 42:395-399 (1998).
5. Tandon KS, Baldwin EA and Shewfelt RL, Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum Mill.) as affected by the medium of evaluation. Postharv Biol Technol 20:261-268 (2000).
6. Berna AZ, Lammertyn J, Saevels S, Natale CD and Nicolaï BM, Electronic nose systems to study shelf life and cultivar effect on tomato aroma profile. Sens Actuat B 97:324-333 (2004).
7. Krumbein A, Peters P and Brückner B, Flavour compounds and a quantitative descriptive analysis of tomatoes (Lycopersicon esculentum Mill.) of different cultivars in short-term storage. Postharv Biol Technol 32:15-28 (2004).
8. Stern DJ, Buttery RG, Teranishi R and Ling L, Effect of storage and ripening on fresh tomato quality. Food Chem 49:225-231 (1994).
9. Rizzolo A, Visai C and Vanoli M, Changes in some odour-active compounds in paclobutrazol-treated 'Starkspur Golden' apples at harvest and after cold storage. Postharv Biol Technol 11:39-46 (1997).
10. Rosillo L, Salinas MR, Garijo J and Alonso GL, Study of volatiles in grapes by dynamic headspace analysis application to the differentiation of some Vitis vinifera varieties. J Chromatogr A 847:155-159 (1999).
11. Vanoli M, Visai C and Rizzolo A, The influence of harvest date on the volatile composition of 'Starkspur Golden' apples. Postharv Biol Technol 6:225-234 (1995).
12. Visai C and Vanoli M, Volatile compound production during growth and storage of ripening peaches and nectarines. Sci Hort 70:15-24 (1997).
13. Williams M, Morales MT, Apapicio R and Harwood JL, Analysis of volatiles from callus cultures of olive Olea europaea. Phytochemistry 47:1253-1259 (1998).
14. Talens P, Escriche I, Martinez-Navarrete N and Chiralt A, Influence of osmotic dehydration and freezing on the volatile profile of kiwi fruit. Food Res Int 36:635-642 (2003).
15. Torres JD, Talens P, Carot JM, Chiralt A and Escriche I, Volatile profile of mango (Mangifera indica L.), as affected by osmotic dehydration. Food Chem 101:219-228 (2007).
16. Siani AC, Garrido IS, Monteiro SS, Carvalho ES and Ramos MFS, Protium icicariba as a source of volatile essences. Biochem Syst Ecol 32:477-489 (2004).
17. Sinyinda S and Gramshaw JW, Volatiles of avocado fruit. Food Chem 62:483-487 (1998).
18. Koprivnjak O, Procida G and Zelinotti T, Changes in the volatile components of virgin olive oil during fruit storage in aqueous media. Food Chem 70:377-384 (2000).
19. Liu Q, Zhou J, Xie MD and Zhu YF, Component analysis of aroma from durian. J Instrum Anal 18:58-60 (1999). (in Chinese with English abstract).
20. Augusto F, Lopes AL and Zini CA, Sampling and sample preparation for analysis of aromas and fragrances. Trends Anal Chem 22:160-169 (2003).
21. Morales MT, Berry AJ, McIntyre PS and Aparicio R, Tentative analysis of virgin olive oil aroma by supercritical fluid extraction-high-resolution gas chromatography-mass spectrometry. J Chromatogr A 819:267-275 (1998).
22. 2 extraction of essential oil from star anise fruit (Illicium verum H.). J Food Eng 31:47-57 (1997).
23. Arthur CL and Pawliszyn J, Solid phase microextraction with thermal desorption using fused silica optical fibers. Anal Chem 62:2145-2148 (1990).
24. Pawliszyn J, New directions in sample preparation for analysis of organic compounds. Trends Anal Chem 14:113-122 (1995).
25. Penalve A, Pocurull E, Borrull F and Marcé RM, Trends in solid-phase microextraction for determining organic pollutants in environmental samples. Trends Anal Chem 18:557-568 (1999).
26. Mills GA and Walke V, Headspace solid-phase microextraction procedures for gas chromatographic analysis of biological fluids and materials. J Chromatogr A 902:267-287 (2000).
27. Ulrich S, Solid-phase microextraction in biomedical analysis. J Chromatogr A 902:167-194 (2000).
28. Koziel J, Jia MY, Khaled A, Noah J and Pawliszyn J, Field air analysis with SPME device. Anal Chim Acta 400:153-162 (1999).
29. Paliyath G, Whiting MD, Stasiak MA, Murr DP and Clegg BS, Volatile production and fruit quality during development of superficial scald in red delicious apples. Food Res Int 30:95-103 (1997).
30. Augusto F, Valente ALP, Tada E dos S and Rivellino SR, Screening of Brazilian fruit aromas using solid-phase microextraction-gas chromatography-mass spectrometry. J Chromatogr A 873:117-127 (2000).
31. Fallik E, Alkali-Tuvia S, Horev B, Copel A, Rodov V, Aharoni Y, et al, Characterisation of 'Galia' melon aroma by GC and mass spectrometric sensor measurements after prolonged storage. Postharv Biol Technol 22:85-91 (2001).
32. Servili M, Selvaggini R, Taticchi A, Begliomini AL and Montedoro GF, Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters. Food Chem 71:407-415 (2000).
33. Zhang ZM, Zeng DD and Li GK, The study of the aroma profile characteristics of durian pulp during storage by the combination sampling method coupled with GC-MS. Flav Fragr J 22:71-77 (2007). DOI: 10.1002/ffj.1761.
34. Zhang ZM and Li GK, A preliminary study of plant aroma profile characteristics by a combination sampling method coupled with GC-MS. Microchem J 86:129-136 (2007). DOI: 10.1016/j.microc.09.003.
35. Zhang ZM, Cai JJ, Ruan GH and Li GK, The study of fingerprint characteristics of the emanations from human arm skin using the original sampling system by SPME-GC/MS. J Chromatogr B 822:244-252 (2005).
36. Kan JQ, Aroma substances, in Food Chemistry, ed. by Kan JQ. China Agricultural University Press, Beijing, pp. 330-351 (2002).
37. Wilkes JG, Conte ED, Kim Y, Holcomb M, Sutherland JB and Miller DW, Sample preparation for the analysis of flavors and off-flavors in foods. J Chromatogr A 880:3-33 (2000).
38. Gray DA, Prestage S, Linforth RST and Taylor AJ, Fresh tomato specific fluctuations in the composition of lipoxygenase-generated C6 aldehydes. Food Chem 64:149-155 (1999).
39. Hatanaka A, The biogeneration of green odor by green leaves. Phytochemistry 34:1201-1218 (1993).
40. Chen A-RS and Chase T, Alcohol-dehydrogenase-2 and pyruvate decarboxylase induction in ripening and hypoxic tomato fruit. Plant Physiol Biochem 31:875-885 (1993).
41. Longhurst T, Lee E, Hinde R, Brady C and Speirs J, Structure of the tomato Adh2 gene and Adh2 pseudogenes, and a study of Adh2 gene expression in fruit. Plant Mol Biol 26:1073-1084 (1994).
42. Speirs J, Lee E, Holt K, Yong-Duk K, Steele N, Loveys B, et al, Genetic manipulation of alcohol dehydrogenase levels in ripening tomato fruit affects the balance of some flavor aldehydes and alcohols. Plant Physiol 117:1047-1058 (1998).